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Jingdong book

高等学校食品质量与安全专业通用教材：食源性病原学

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高等学校食品质量与安全专业通用教材：食源性病原学

Name: 高等学校食品质量与安全专业通用教材：食源性病原学
Brand: Jingdong book
SKU: 3117006351
Price: 24.68 USD
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《高等学校食品质量与安全专业通用教材：食源性病原学》全面、系统地对食源性病原学进行了阐述。《高等学校食品质量与安全专业通用教材：食源性病原学》共9章，前5章为总论，后4章为各论，既深入浅出地加强了对理论性内容的阐述，又有机地结合实践，汇总了食品安全学者对生物病原体研究的成果，有丰富的国内外资料。《高等学校食品质量与安全专业通用教材？食源性病原学》为食品质量与安全专业、预防医学专业、食品科学与工程专业和各相关专业的教材，也可供医学微生物学、传染病学、流行病学、寄生虫病学和公共卫生学以及上述领域生产、科研和管理工作者参阅。

Catalogue

序
前言
第1章绪论
1.1 食源性病原学的概念及内涵
1.2 食源性病原学的形成与发展
1.2.1 食源性微生物学的形成与发展
1.2.2 食源性寄生虫学的形成与发展

1.3 食源性病原学的相关学科
1.3.1 微生物、寄生虫生态学
1.3.2 卫生学相关学科
1.3.3 病原（医学）生物学
1.3.4 卫生微生物学
1.3.5 其他相关学科

1.4 食源性病原体的危害性
1.4.1 近20年发生的重大事件
1.4.2 食源性病原体感染率
1.4.3 食源性疾病对社会、经济和政治的影响

1.5 食源性病原学研究的主要内容和意义
1.5.1 病原学研究
1.5.2 生态学研究
1.5.3 污染途径和危险性分析研究
1.5.4 检测、监测和溯源技术与方法研究
1.5.5 控制污染的对策和方法研究

1.6 食源性病原学的研究展望
1.6.1 新发食源性病原体的深入研究
1.6.2 食品中真菌和细菌毒素的深入研究
1.6.3 食源性病毒和寄生虫的深入研究
1.6.4 食源性病原体监测、检测技术的深入研究
1.6.5 食源性病原体耐药性的深入研究
思考题
推荐阅读书目
相关链接

第2章微生物和寄生虫生态
2.1 基本概念和相互关系
2.1.1 生态学
2.1.2 微生物生态学
2.1.3 微生态学
2.1.4 寄生虫生态学

2.2 微生物与寄生虫生态的基本规律
2.2.1 与环境相互作用的基本规律
2.2.2 演化的自然选择与适应
2.2.3 生物间相互作用的基本生态规律

2.3 生态平衡与失调
2.3.1 食品生态平衡与失调
2.3.2 人体微生态平衡与失调

2.4 食品微生物和寄生虫生态研究与应用
2.4.1 在食源性病原学研究中的应用
2.4.2 在食源性疾病研究中的应用
2.4.3 在食品保藏研究中的应用
思考题
推荐阅读书目
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第3章环境中微生物和寄生虫的主要类群
3.1 微生物和寄生虫的分类及命名方法
3.1.1 分类方法
3.1.2 命名方法

3.2 原核细胞型微生物
3.2.1 细菌
3.2.2 放线菌
3.2.3 鞘细菌
3.2.4 滑动细菌
3.2.5 蓝细菌

3.3 真核细胞型微牛物
3.3.1 真菌
3.3.2 藻类
3.3.3 原生动物

3.4 非细胞型微生物
3.4.1 病毒的一般特征
3.4.2 环境中的病毒

3.5 寄生虫类生物
3.5.1 原虫
3.5.2 蠕虫
3.5.3 病媒节肢动物
思考题
推荐阅读书目
相关链接

第4章卫生指示微生物和食源性病原体限量标准
4.1 卫生指示微生物的概念及其选择标准
4.1.1 卫生指示微生物的概念
4.1.2 卫生指示微生物的选择标准

4.2 常用卫生指示微生物
4.2.1 一般卫生状况指示微生物
4.2.2 粪便污染指示微生物
4.2.3 其他指示微生物

4.3 卫生指示微生物检测原则
4.3.1 标准方法的选择与执行
4.3.2 实验室质量控制

4.4 食源性病原体及其毒素限量标准
4.4.1 限量标准制修订原则——基于风险评估的原则
4.4.2 食源性病原茵限量标准
4.4.3 食源性真菌及其毒素限量标准
4.4.4 食源性寄生虫限量标准
思考题
推荐阅读书目
相关链接

第5章食品生物污染概论
5.1 食品生境特点
5.1.1 营养组成
5.1.2 水活性
5.1.3 理化性质
5.1.4 天然防御结构

5.2 食品生物污染物特征
5.2.1 污染来源与途径
5.2.2 变败微生物常见种类
5.2.3 种群的变化与消长规律
5.2.4 经口摄入后的变化

5.3 食品变败
5.3.1 变败的类型
5.3.2 变败的条件
5.3.3 变败的生物化学过程及其控制

5.4 食源性疾病
5.4.1 食物中毒
5.4.2 食源性传染病

5.5 食品保藏
5.5.1 低温保藏
5.5.2 高温保藏
5.5.3 干燥保藏
5.5.4 腌渍保藏
5.5.5 辐照保藏
5.5.6 烟熏保藏
5.5.7 提高酸度保藏
5.5.8 添加化学防腐剂保藏
思考题
推荐阅读书目
相关链接

第6章食源性致病细菌
6.1 肠杆菌科细菌
6.1.1 沙门菌
6.1.2 变形杆菌
6.1.3 志贺菌
6.1.4 大肠埃希菌
6.1.5 小肠结肠炎耶尔森菌
6.1.6 坂崎肠杆菌

6.2 弧菌科细菌
6.2.1 副溶血性弧菌
6.2.2 霍乱弧菌

6.3 芽孢杆菌科细菌
6.3.1 蜡样芽孢杆菌
6.3.2 产气荚膜梭菌
6.3.3 肉毒梭菌和肉毒毒素

6.4 其他科细菌
6.4.1 金黄色葡萄球菌及其肠毒素
6.4.2 A群链球菌
6.4.3 空肠弯曲菌
6.4.4 李斯特菌
6.4.5 椰毒假单胞菌
思考题
推荐阅读书目
相关链接

第7章食源性病毒
7.1 肝炎病毒
7.1.1 甲型肝炎病毒
7.1.2 戊型肝炎病毒
7.1.3 其他肝炎病毒

7.2 杯状病毒
7.2.1 Norovirus
7.2.2 札幌样病毒

7.3 其他重要的食源性病毒
7.3.1 星状病毒
7.3.2 轮状病毒
7.3.3 腺病毒
7.3.4 Prion
思考题
推荐阅读书目
相关链接

第8章食品中的真菌毒素
8.1 黄曲霉及其毒素
8.1.1 种类与结构
8.1.2 理化性质
8.1.3 毒性、毒害机制与代谢途径
8.1.4 研究现状与限量标准

8.2 青霉及其毒素
8.2.1 种类与结构
8.2.2 理化性质
8.2.3 毒性、毒害机制与代谢途径
8.2.4 研究现状与限量标准

8.3 镰孢菌及其毒素
8.3.1 种类与结构
8.3.2 理化性质
8.3.3 毒性、毒害机制与代谢途径
8.3.4 研究现状与限量标准
思考题
推荐阅读书目
相关链接

第9章食源性寄生虫
9.1 原虫
9.1.1 溶组织内阿米巴
9.1.2 蓝氏贾第鞭毛虫
9.1.3 刚地弓形虫
9.1.4 隐孢子虫
9.1.5 肉孢子虫
9.1.6 贝氏等孢球虫
9.1.7 微孢子虫
9.1.8 人芽囊原虫
9.1.9 结肠小袋纤毛虫

9.2 蠕虫
9.2.1 吸虫
9.2.2 绦虫
9.2.3 线虫
9.3 食品中病媒节肢动物
9.3.1 螨类
9.3.2 昆虫
思考题
推荐阅读书目
相关链接
参考文献

Book Abstract

第1章绪论
自然界生物体种类繁多，仅微生物就至少有10万种以上，其中绝大多数对人类是有利的，在物质的循环和转化过程中发挥着巨大作用，与食品也有着十分密切的关系。人类应用生物技术于食品制造业，制造出许多营养丰富、味美可El的食品。而能够威胁人类健康的生物体无论从数量上还是从种类上，都只是一小部分。但由于生物体特有的繁殖性和传播性，人类自古以来就与病原生物体进行着不懈的斗争。
在导致食源性疾病的病因中，病原生物是最主要的因素。已知200种以上的疾病可以通过食物传播；致病因子有250种之多，包括细菌、病毒、寄生虫、毒素、金属污染物、各种有毒农药和其他化学物质，但在已报道的食源性致病因子中，大部分属于细菌、病毒和寄生虫等病原生物体。
人类控制食品有两个目的：一是预防与控制食源性疾病的发生和发展（即避免人类健康通过食品受到威胁和损害），二是减少食品的腐败、变质（即避免造成经济损失），最终达到保障社会经济发展的目的。
食源性病原学，作为一门独立学科，在食品控制的理论和实践中占有重要地位，是基础医学、临床医学和预防医学教育的重要基础课程，是食品质量与安全专业的必修课程。
1.1 食源性病原学的概念及内涵
食源性病原学（foodborne etiology）是研究病原微生物和寄生虫及其产生的有毒、有害物质在食品链各阶段中的生存、流行、变异规律和对人类健康的影响以及预防控制策略的一门学科。它是食品控制理论的重要组成部分。
……

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